Founded in 2017, SENEMARKETS has been serving the New-Jersey area for quite some time now.

Becoming the best Senegalese Online Produce Market around. We are a proud member of African online, local merchants, distributors and love every opportunity to interact with our customers as we provide them with the freshest and most delicious ingredients from back home. We have a wide selection of quality products that we’re sure you’ll just love.

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A native of Senegal, I lived in the US for almost 20 years, but still cannot disconnect from our multicultural and delicious culinary.

At SENEMARKETS you can find all the ingredients you might need to make these delicious most popular meals.

 

• Thieboudieune or Chebu Jën: The literal English translation of the dish is “Rice and Fish”. Dubbed as the national dish of Senegal, it consists of flavoursome fish that has been marinated with parsley, lemon, garlic, onions (and other herbs with guedjeu and yette ), and then later cooked with tomato paste and a variety of vegetables such as lettuce, cabbage, and carrots. Rice is later added to the mix giving it a reddish look. How  to prepare Chebu Jën

 

• Thiébou yapp or chebu yap or Jolof rice: The literal English translation of the dish is “Rice and Meat”. It is very popular with the Senegalese and is usually cooked with beef (or lamb) that is first fried and garnished with onions, garlic, black pepper, red pepper, and salt Yet. Mustard and water are later added to the mix for the meat to tenderize and soak up all the flavours. Like Chebu Jën, rice is then added to the mix and tends to be garnished with either green olives or cooked black-eyed peas. How to cook Thiebou yapp

 

• Thiébou guinar or chebu ginaar: The literal English translation of the dish is “Chicken / Rice”. The preparation and procedures are similar to the Ceebu Yapp; the chicken is first fried with herbs and spices, and later soaked in water and mustard. When the rice is to be added, it is usually garnished with carrots. How Thiebou guinar is made

 

• Yassa: Very popular with other West African countries, Yassa is either chicken, fish or Pork that is first marinated with spices, and then simmered in a pan with onion, garlic, mustard, and lemon juice. This creates the meat and onion sauce side-dish that is served with plain white rice.

 

• Cuscus Senegalese (Thièré): With chicken and sauce. Thiere is made from millet found in Senegal, Gambia and Mauritania.

 

• Maafe: Seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce.

 

• Bassi-salté: Seasoned meat cooked with tomato paste and vegetables over the local couscous called (thièré)

 

• Capitaine à la Saint-Louisienne: perch stuffed with spices.

 

• Ndambé: Beans that are cooked in a spiced tomato paste, typically served on bread as breakfast sandwich or dinner.

 

• Fattaya: most often a street food, fried dough filled with ground meat or fish, a thick onion sauce and hot sauce.

 

The cuisine of Senegal is West African cooking influenced by French, Portuguese cuisine and derives from the nation’s many ethnic groups, the largest being the Wolof which first penetrated the region in the 11th century which make Senegalese national dish being “Chebu jën” the English translation for “Rice and Fish”.

Senegal was a colony of France until 1960. Ever since its colonization, emigrants have brought

Senegalese cuisine to many other regions.

Because Senegal borders the Atlantic Ocean, fish is very important in Senegalese cooking. Chicken, Lamb, Peas, eggs, beef and Pork are also used.

Peanut the primary crop of Senegal, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes.

Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice, couscous, or eaten with bread.

Popular fresh juices are made from bissap (sorrel), ginger, bouye (pronounced which is the fruit of the Baobab tree known as the tree of life in Africa, mango, or other fruit or wild trees (most

famously soursop which is called corossol in French). Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea known as Attaya which is served in a ritualistic fashion.